Chai Cinnamon Rolls with Caramel Sauce and Cream Cheese Frosting Recipe
Delight in these Chai Cinnamon Rolls that combine the warm, aromatic spices of chai tea with the soft, fluffy texture of classic cinnamon rolls. Infused with a chai-spiced caramel sauce at the base and topped with a creamy chai cream cheese frosting, this recipe offers a uniquely flavorful twist on a beloved breakfast treat, perfect for cozy mornings or special occasions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1 tbsp vanilla extract
- 1/2 cup (112 g) unsalted butter, very softened
Chai Caramel Sauce
- 1/3 cup (80 ml) heavy cream
- 2 chai tea bags
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 3/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/3 cup (116 g) honey
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
Chai Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
Chai Cream Cheese Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, softened
- 3/4 cup (97 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
- Pinch of cloves
Instructions
- Bloom the yeast: In a small bowl, combine active dry yeast, 1 tsp granulated sugar, and warmed whole milk (about 110°F). Let it sit for 10 minutes until the mixture is foamy on top, indicating the yeast is active.
- Mix dry ingredients: In the large bowl of a stand mixer fitted with a whisk attachment, mix the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and 2 tbsp sugar together to distribute the spices evenly.
- Add wet ingredients: To the dry mixture, add the whisked eggs, vanilla extract, and very softened butter. Mix briefly until just combined.
- Incorporate yeast mixture and knead dough: Pour in the bloomed yeast mixture and mix until ingredients combine. Switch to the dough hook and knead on medium speed for 7-10 minutes, until the dough pulls away from the sides of the bowl, forms a smooth ball, and springs back when pressed.
- First rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a towel, and set in a warm, draft-free area for 1 to 1.5 hours until the dough doubles in size.
- Prepare chai caramel sauce: While the dough rises, heat heavy cream in a small saucepan over low heat until steaming. Steep the chai tea bags in the cream for 10 minutes, then remove the tea bags and let the cream cool to room temperature. In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla extract, salt, and the cooled chai-infused cream until well combined. Grease a 9×13 inch casserole dish and evenly spread the sauce over the bottom.
- Prepare chai filling: Mix softened butter, light brown sugar, chai spices, and salt in a small bowl until smooth.
- Shape the rolls: Once the dough has doubled, punch it down to release air. Roll it out on a lightly floured surface into an 18×12 inch rectangle about 1/4 inch thick. Spread the chai filling evenly over the dough.
- Roll and cut: Roll the dough tightly from the side closest to you into a log shape. Trim the ends for neatness, then cut into 12 equal rolls approximately 1 1/2 inches wide using unflavored floss or a sharp knife.
- Assemble the rolls: Place the rolls in the prepared casserole dish over the chai caramel sauce. Pour room temperature heavy cream in between the rolls for extra moisture and flavor. Cover with plastic wrap and proof in a warm spot for about 1 hour or until doubled in size.
- Preheat oven: About 15 minutes before the rolls finish proofing, preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for 29-32 minutes until golden brown on top. Typically, 30 minutes is perfect for a tender, cooked-through center.
- Make chai cream cheese frosting: While the rolls bake, beat softened butter and cream cheese in a medium bowl on medium-high speed until light and fluffy. Gradually add powdered sugar, vanilla extract, and chai spices, mixing on medium-low speed until combined, then increase to high speed until fluffy.
- Frost and serve: Allow the rolls to cool for 10 minutes after baking. Spread the chai cream cheese frosting over the warm rolls and serve immediately for best taste.
Notes
- Warming the milk to about 110°F is crucial for activating the yeast without killing it.
- Using unflavored floss to cut the rolls prevents squishing and keeps edges clean compared to a knife.
- Proofing in a warm, draft-free space encourages proper rise and fluffiness in the rolls.
- The chai caramel sauce added to the bottom of the pan creates a deliciously sticky and flavorful base.
- Adjust the cinnamon and spice levels according to preference for a milder or stronger chai flavor.
- Allow rolls to cool slightly before frosting to prevent frosting from melting off completely.
Keywords: chai cinnamon rolls, chai spice, cinnamon rolls, breakfast pastries, cream cheese frosting, chai caramel sauce, homemade cinnamon rolls
